Name: Crispy chicken Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, pounded to 1/2-inch thickness; 1 large egg white, lightly beaten; 1/4 cup panko breadcrumbs; 1 tbsp grated Parmesan cheese; 2 tbsp shredded part-skim mozzarella; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1.5 oz whole wheat penne pasta; 1/4 cup marinara sauce; 3 3/4 cups water

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. Season the chicken with half the salt and all the pepper. In one shallow bowl, place the egg white. In another, mix panko and half the Parmesan. Dip the chicken into the egg white, let the excess drip off, then press into the panko mixture to coat thoroughly.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 3 minutes until the breading is golden. Flip the chicken and cook for 2 minutes more.
Spoon one third of the marinara over the chicken. Top with the mozzarella and remaining Parmesan. Transfer the skillet to the oven and roast for 10 to 12 minutes. Meanwhile, bring the water and remaining salt to a boil in a small pot. Add the pasta and cook for 9 to 11 minutes until tender. Done when opaque in the center, 165°F.
Reserve a splash of pasta water, then drain the pasta. Toss the pasta with the remaining marinara and the reserved pasta water as needed to coat. Plate the pasta and top with the chicken.

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Ingredients

Instructions

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